Yields: Approx 11 adais
Soaking Time for Cowpeas: 1 hour minimum
Pressure Cooking time for Cowpeas: 3 whistles
Preparation Time: 20 minutes
Rice to Water = 1 : 1 1/2 to 2
Note: This ratio depends on the quality of rice as some may need more. But this is the minimum required.
Raw Rice – 1 cup
Cowpeas or Karamani – 1 tbsp
Water (to cook cowpeas) – 1 tbsp
Water – 1 1/2 to 1 3/4 cup (depends on quality of rice flour)
Oil – 1/2 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Coconut Bits – 1/2 tbsp
Green Chilli – 1 to 2 nos (depends on spiciness desired)
Ginger – 1/2 inch piece
Curry Leaves – 4 to 5 nos
Asafoetida or Hing or LG Powder – 1/2 tsp
Salt – to taste
Ghee – to grease
- Soak the rice for about 45 minutes and dry the grains on a clean cloth for about an hour or two.
- Once the rice grains are dry, grind them to a fine powder.
- Dry roast the rice powder until it turns a shade of golden yellow and keep aside.
- Soak the cowpeas in water for a minimum of 1 hour.
- Pressure cook the cowpeas with water and a pinch of salt for 3 whistles and keep aside.
- Chop the green chillies and ginger.
- Tear up the curry leaves into little pieces.
- Heat oil in a sauté pan.
- Add mustard seeds and urad dal to the pan.
- Once the mustard seeds begin to splutter, add the chopped green chillies, ginger, curry leaves and coconut bits.
- Add asafetida and sauté for about 10 seconds.
- Add water.
- Add the cooked cowpeas.
- Add salt and mix well.
- Once the water is boiling well, add the rice flour and turn off the heat.
- Keep stirring well to form the dough as it thickens, and make sure no lumps are formed.
(Consistency Checkpoint: The consistency of the dough will be softer than chappathi dough (except for the elasticity), similar to rava upma’s thickness.)
(Note: If you think more water is needed, you can add boiling water in little amounts to form the dough.)
- Lightly grease the idli preeth or plate or plantain leaves in which you will cook the adais, with ghee.
- Make small balls with about 2 tbsp of batter each and flatten them gently to form the adai and make a hole (the size of your tiny finger) in the middle of each adai.
- Place the adais in the plate or preeth or plantain leaves in which you will cook them.
- Steam the adais for about 10 minutes or until they are cooked well.
- Roast the rice flour for this adai as well as the sweet adai together on a day prior to the day of Karadaiyan nombu at an auspicious time. That is, roast totally 2 cups (1 cup for sweet adai and 1 cup for savory adai) of rice flour.
- Pressure cook the cowpeas for this adai as well as the sweet adai together. So, you can pressure cook 2 tbsp of the cowpeas with 2 tbsp of water and a pinch of salt, together in the pressure cooker, instead of doing them separately.
- While making the dough, you can add a little boiling water if the water you took initially was not enough.
This adai is done together with the sweet adai on the day of Karadaiyan Nombu.